Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-10-20

twenty-six inches diameter during its
many years of use. The Russian
Pulkova instrument, delivered by the
Clarks in 1882, has never been heard
from, and those who expect immediate
and extraordinary results from the
Lick thlrty-six inch objective will
probably be disappointed. These
huge telescopes are great light gather
ers, and useful for Photographic and
spectroscopic work. but their definit-
ion of the surface of the moon and the
planets are disappointing.
A story is told of French astrono-
mer who travelled hundreds of miles to
look through the great Ross telescope.
When asked what he would like to see.
he called for the planet Saturn, which
was then in good position. On look
ing through the telescope and finding
the wretched definition of the object.
he said:
You tell me I have looked at the
planet Saturn, so | must believe have
done so. but | was not aware of the
fact
Oatmeal Not Easy to Cook.
Oatmeal differs from the other
cereals in cooking because it contains
SO much gluten. This substance is
eighteen per cent. of oatmeal, and but
ten per cent. of wheat flour and twelve
per cent. of Indian corn. But these
proportions do not fully express the
difficulty in cooking arising from the
presence of the large amount of gluten.
Oatmeal does not leaven well, and
bread made solely of it is generally
unleavened. Loaves wet up with
milk do better, and an addition of %
TO 333 per cent of wheat flour still
further improves the fermentation.
Some OF the peasants of Europe add a
few potatoes to the oatmeal dough,
with wheat and pea flour, milk, and
little pepper, cinnamon, nutmeg, and
caraway seed, making a loaf greatly
priced by the family. A lady, who
has given the subject considerable at
tention, says that, to get a we'll
leavened loaf. more than half the -four
should be wheaton.
The art of making oat-cakes is one
requiring great amount of skill. 1t
is said that very few cooks can bake
oat-cakes properly. In beginning the
work the best way is to wet up the
dough with cold water in small
quantities as required, and only
enough for one cake at a time, knead-
ing it out as quickly as possible, and
then baking it with equal dispatch, so
to have what is termed sweet, dry,
Grumpy cakes, free from insipid and
boardy toughness and hardness
peculiar to them when otherwise done
Oatmeal has saccharine flavor when
properly cooked, both in bread and
pudding, and the difficulty in prepar-
ing and baking is to get this.
There are buttered cakes, sugared
cakes, seed cakes, sponge cakes, etc.,
in great variety, as well as plain bread,
to be made from oatmeal. Suet is
better than butter The fat should be
dough, and Incorporated with the
meal while hot. The kneading, etc,
then follows as in the case of pk;in
bread. THESE cakes are short Sud
very palatable. When sugar is added,
which is seldom, it is dissolved in the
hot or cold water used in wetting up
the meal. Caraway seeds, if used,
should be mixed with the meal before
the dough is made. Soda cakes are
sometimes made, but eggs are seldom
used.
In baking, gridiron is used over a
clear fire, generally baking the under
side only, but sometimes the cakes are
turned and toasted on the upper side
before the fire. The preferred way,
however, is to toast the cakes before
the fire on both sides, or over it, on an
open, slate-bottomed gridiron. The
cakes cooked in this way are the best
favored. The cook who does not
want to take all this trouble will use
the oven, which is an allowable way
to bake these cakes.-Gcod House
keeping.
Lemon Juice.